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Chicken Sautéed in White Wine Sauce

Posted on December 19, 2011.



4 boneless skinless chicken breasts
2 shallots sliced in strips
4 cloves garlic minced
8 oz button mushrooms sliced in half
1 cup white wine
1 cup chicken broth
2 teaspoons fresh thyme
1 tablespoon flour
2 tablespoons parsley
2 tablespoons olive oil
Salt & pepper


Slice chicken breasts into 1/2" thick flat medallions. Season with minced garlic, thyme, salt and pepper.

Place chicken on hard surface and cover with plastic wrap, then use a meat hammer to pound out chicken into 1/8" thick pieces. Refrigerate and let the seasons marinade into the meat for at least one hour.

In a preheated pan on high heat, add oil and brown the chicken slices on each side (about 2-3 minutes per side).

Remove chicken and set aside.

Add the shallots and cook until softened (about 3-4 minutes), then add mushrooms and cook until brown.

Deglaze pan with the white wine and cook until wine is reduced in half (about 3-4 minutes). Add chicken broth and reduce heat to medium-low.

Stir in flour to desired consistency, then place chicken in the sauce. Cover and let simmer for at least 30 minutes. Stir in parsley 5 minutes before serving.

Serve over rice.


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Posted By: Chief Foodie Officer